|
Classic
Cook Books
< last page | next page >
page 47
NO. 36.--SAVORY SAUCE FOR A ROAST GOOSE
A tablespoonful of made mustard, half a teaspoonful of cayenne pepper, and three
spoonfuls of port wine. When mixed, pour this (hot) into the body of the goose
before sending it up. It wonderfully improves the sage and onions.
NO. 37.--FRIED PEACHES FOR SAUCE
Take peaches, not fully ripe, wash and wipe them; then cut them in slices a
quarter of an inch thick, and fry in the pan, after pork. Serve with the meat.
This is a South Carolina dish.
NO. 38.--FRIED APPLES AS A RELISH
Wash fine, fair apples without paring; cut them in slices an eighth of an inch
thick, and fry in hot lard, or pork fat. Serve with fried pork.
NO. 39.--RICH LEMON SAUCE, FOR PUDDINGS
Boil a fresh lemon in plenty of water, until a straw will penetrate it, then cut
it in slices, and each slice in quarters; add a teacupful of sugar, and the same
of butter, with a large teaspoonful of wheat flour worked into it; put all
together into a stew-pan, and stir in gradually half a pint of boiling water;
keep it over the fire for ten minutes, stirring it all the time, then serve with
half a nutmeg grated over.
NO. 40.--HARD SAUCE
Beat a quarter of a pound of butter to a cream, then stir into it half a pound
of pulverized white sugar, and
< last page | next page >
Classic
Cook Books
|
